[Xxedxevh]

??????????????????

[JeffStewart]

I prefer a good T-Bone myself.

[MARMELADINA]

2 and 3 are the premium areas.

I prefer a rare ribeye steak from the charcoal grill.

[Cemeuncex]

Anything from 3 or 4.

[engacenus]

Flank steak or chopped raw fillet with raw egg (tartare).

[buchmausar]

2 and 7. Love ribeye steaks and beef brisket. Usually I just have 93/7 ground beef.

[Keendwainge]

Tenderloin FTW!

[Hervams]

Ribeye steaks and L.A. style short ribs (Korean BBQ).

Mmmmmmmmmmmm~

[fiettariaps]

Anything in 2 and 5 = FTW

[Qeiafib]

I'll take all please. [thumbup]

mmmm beef[yes]

[HedoShoodovex]

First choice for me is 3, then 2, which is full of win, but for me the perfect steak comes from 3. That said I could eat on #4 for forever... So much good from there, and I love tri-tip, born and raised on it during weekend bbq's.

[Fiipolera]

I'll take all please. [thumbup]

mmmm beef[yes]

I agree^^
Otherwise from 3 or 4 on a charcoal grill... medium well...

What does everyone use for marinades?

[Cemeuncex]

What does everyone use for marinades?

Salt and pepper. Anyone that uses anything more -especially store-bought marinades- should be tarred and feathered.

[pfcwlkxav]

Prefer not to eat red meat except Pork, which some may say is red and white. If I do it'll be a small amount in a chilli.

BTW, Kabob is a fail name for Kebab

[Xxedxevh]

Salt and pepper. Anyone that uses anything more -especially store-bought marinades- should be tarred and feathered.

Poor people just use salt and pepper, awesome people use home made dry rubs
(I am the new proud owner of a smoker so stfu, gtfo and suck on my 12 hour smoked brisket)
Muahahahaaaaa

[TubOppomo]

Strip is my preferred cut, has the right mix of marbling, flavor and tenderness. I will occasionally spring for a t-bone for a side of tenderloin too, and flat irons are the best on a budget.

[Pjayjukr]

Salt and pepper. Anyone that uses anything more -especially store-bought marinades- should be tarred and feathered.

This is how I usually cook my steaks, not because I like it this way best, but it's what I have around as a simple seasoning. When you have a good cut of meat as you suggest you shouldn't go to heavy on the marinades. Just some light seasoning to help bring the flavour out. No need dump lots of sauces otherwise you wont taste the natural goodness of the meat.